Millet porridge with chicken and nuts in chicken broth

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 549.3
• Proteins: 29.9g
• Fats: 29.8g
• Carbohydrates: 40.8g

Ingredients

• Chicken fillet: 300 g
• Millet: 200 g
• Carrot: 2 g
• Onion: 1 head
• Butter: 60 g
• Peeled walnuts: 50 g
• Almond: 50 g
• Chicken broth: 300 ml
• Dill: 0.5 bunch
• Parsley: 0.5 bunch
• Carnation: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash the carrot, peel it, and cut it into strips.

   Required ingredients:

   • Carrot: 2 g

2. Peel the onion, wash it, and slice it into half rings.

   Required ingredients:

   • Onion: 1 head

3. Wash and chop the dill and parsley.

   Required ingredients:

   • Dill: 0.5 bunch
   • Parsley: 0.5 bunch

4. Coarsely chop the walnuts.

   Required ingredients:

   • Peeled walnuts: 50 g

5. Wash the fillet, cut into large cubes, fry in melted butter, add onion, almonds, carrot, clove, pepper, salt, pour in some broth and simmer for 5 minutes.

   Required ingredients:

   • Chicken fillet: 300 g
   • Onion: 1 head
   • Almond: 50 g
   • Carrot: 2 g
   • Carnation:  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Chicken broth: 300 ml

6. Then add the rinsed millet, walnuts, pour in the remaining broth, and cook the porridge until ready.

   Required ingredients:

   • Millet: 200 g
   • Peeled walnuts: 50 g
   • Chicken broth: 300 ml

7. Serve at the table, garnished with dill and parsley.

   Required ingredients:

   • Dill: 0.5 bunch
   • Parsley: 0.5 bunch